The delicious and nutritious yellow kiwi could be more widely available following a study to improve storage techniques.
Improving Food Aid with the Help of Linear Programming
Mathematical modeling allows for the successful development of a high-energy, nutrient-dense food product for emergency aid.
Successfully Detecting Cows’ Milk Allergen
Advances in detecting a certain milk protein could help distinguish between the commonly confused dairy allergy and lactose intolerance.
Raising the Profile of Lower-Alcohol Wines
The unsatisfactory flavours associated with lower alcohol wines have led to their general dislike; however, an improved blending practice could lead to increased favourability of these wines.
Drought-Tolerant Crops? Targeting Carbon May Be the Way Forward
Research shows that the secret to crop drought resilience may lie within a sugar-signalling pathway.
Boosting Food Security and Quality through Legume Research
Legume development to improve the security and quality of food and feed.
How to Improve Alcohol-Free Wine
The current scientific knowledge on the topic of alcohol reduction in wine is reviewed in The Journal of the Science of Food and Agriculture (JSFA).